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  1. voodoochile

    can i finish summer sausage in the oven

    how hot is your smoker ? ............. you cant rush smoking sausage
  2. voodoochile

    i need help with sausage links please

    ,,,,,,,,,,,,,, here you go 
  3. voodoochile

    Pink salt (cure) turned white

    as long as its dry and not stored in a hot environment I would think it will keep for many years 
  4. voodoochile

    i need help with sausage links please

    there is a technique for twisting links that I can do but probably cant explain . Basically you twist every other link . You pinch off both ends and give it a spin . move down 6 inches and do it again . No need to spin in opposite direction . You can link a 5-6 ft casing in about 1 minute .
  5. voodoochile

    i need help with sausage links please

    do you still need to rinse out and soak pretubed casings ?  John .......... depending on how big you like your sausages you might try hog casings ......... thats what most folks use for brats ........  they dont tear as easy as sheep casings 
  6. voodoochile

    i need help with sausage links please

    what kind of casings are you using ? Natural casings work best for links
  7. voodoochile

    LEM Ultimate Stuffer - 10 lb. SS Vertical With 2 Speeds

    I had a cabelas stuffer that was similar . It worked very well but my only complaint was that it leaves 1 - 1 1/4 lb of meat in the bottom of the stuffer  that you have to use unstuffed.
  8. voodoochile

    Masterbuilt Sportsman Elite Electric Smoker Newbie

    no
  9. voodoochile

    pork belly ?????

    Is there a difference between pork belly and fresh side ?
  10. voodoochile

    Should i trim this up a little more?

    no
  11. voodoochile

    Should i trim this up a little more?

    yes and yes
  12. voodoochile

    So many bacon questions

    follow the recipe .......... 3 oz per gallon is way too much  the pellicle is nothing more than letting the outer layer dry out ...... it needs to be dry for the smoke to adhere to it and give it that beautiful color ........ you do not remove it  cant help on your cold smoke question
  13. voodoochile

    question on stuffing Collegen casing

    yes use the stuffer ........... put the casing over the tube ......... all the way to the end  ....... grip it with one hand and crank the stuffer with the other ...... keep a fairly tight grip and fill the casing  until it stretches tight 
  14. voodoochile

    Is this what i need?!?!?!

    porcelain pots such as a canning boiler are OK to cure in as well
  15. voodoochile

    hog casings

    probably filling your casings too full ....... you dont want them stetched tight ......... they will tighten up when you twist them into links .
  16. voodoochile

    Masterbuilt Sportsman Elite Electric Smoker Newbie

    get the AMNPS and throw your chip pan away .......... Thats what I did 
  17. voodoochile

    Now that I've got the MES 40" Gen 1 On Order.... What else do I need?

    "I vote for the AMNPS - pellets.  Order pellets from Todd, too.  They are 100% hickory, apple, cherry, etc..  no fillers like other hard woods" X 2   IMHO ........... the pellet smoker is the most important part of the system . I have a MES 40 and the pellet smoker made the whole system really...
  18. voodoochile

    Ground venison with bacon as fat?

    yes
  19. voodoochile

    Thanksgiving Bacon

    First Bacon fry !!!!!! ........ it smells sooooooo good !!!!  It IS  good ! ............ perfect saltiness with more of a sweet flavor than store bought . Note to self : remember to take the skin off BEFORE slicing ......LOL My slicer is a small Rival so I had to make shorter slices but it...
  20. bacon002.JPG

    bacon002.JPG

    • voodoochile
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